Tagine of snapper

Tagine of snapper

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

For me, this dish exemplifies Moroccan food: simple, flavoursome and spectacular!

Ask your fishmonger to gut, scale and fillet your fish, removing the spine and pin bones but leaving the head and tail attached. This will either challenge him and he will agree, or he’ll say bugger off ! You could cook it without doing the laborious deboning but it’s worth the effort.

Ingredients

Quantity Ingredient
2 × pink snapper or sea bream, filleted, head and tail attached
2 tablespoons olive oil
1 cup canned chickpeas
salt
freshly ground black pepper
1/2 cup crispy fried onions, to garnish

Marinade

Quantity Ingredient
2 garlic cloves
4-5 coriander stems, washed, roots and tops separated, tops chopped and reserved for garnish
1 teaspoon ground cumin
1 teaspoon chopped ginger
salt
400g can diced tomatoes
1 lime, juiced
1 preserved lemon, finely diced, skinned
2 pinches saffron
1/2 cup white wine

Method

  1. To make the marindade, pound the garlic, coriander roots, cumin, ginger and a little salt to a fine paste in a mortar with a pestle. Mix in the tomatoes, lime juice, preserved lemon, saffron and white wine.
  2. Pour the mixture over the fish and marinate for 10 minutes.
  3. Heat the olive oil in a tagine or heavy-bottomed saucepan over medium heat. Add the fish and marinade, along with the chickpeas. Bring to a simmer and cook for 10–15 minutes, continually spooning the sauce over the fish. You may need to turn the fish halfway through the cooking process.
  4. Before serving, correct the seasoning and garnish with the crispy fried onions and reserved coriander tops.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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